Bread for The Journey

Psalm 34

It's been my habit to read through the Psalms - usually one Psalm each day. 
I am amazed by the breadth and scope of emotions they cover and

the freedom with which the writers expressed their hearts  to God.

One Psalm I've read and re-read recently is Psalm 34.

 It speaks of determination, trust, praise, despair, hope, petition and resolve.

As you read this familiar Psalm, make it your heart's expression to God.

I will praise the Lord no matter what happens. 

I will constantly speak of His glories and grace.

I will boast of all His kindness to me. Let all who are discouraged take heart.

Let us praise the Lord together, and exalt His name.

For I cried to Him and He answered me!  He freed me from all my fears.

Others too were radiant at what He did for them. Theirs was no downcast look of rejection!

This poor man cried to the Lord - and the Lord heard him and saved him 

out of his troubles.

For the angel of the Lord guards and rescues all who reverence Him.

Oh, put God to the test and see how kind He is! 

See for yourself the way His mercies shower down on all who trust in Him.

If you belong to the Lord, reverence Him; for everyone who does this has everything he needs.

Even strong young lions sometimes go hungry, but those of us who reverence the Lord will never lack any good thing.

Sons and daughters, come and listen 

and let me teach you the importance of trusting and fearing the Lord.

Do you want a long, good life?

Then watch your tongue!  Keep your lips from lying.

Turn from all known sin and spend your time in doing good.  

Try to live in peace with everyone; work hard at it.

For the eyes of the Lord are intently watching all who live good lives, 

and He gives attention when they cry to Him.

But the Lord has made up His mind to wipe out even the memory of evil men from the earth.

Yes the Lord hears the good man when he calls to Him for help, and saves him out of all his troubles.

The Lord is close to those whose hearts are breaking; 

He rescues those who are humbly sorry for their sins.

The good man does not escape all troubles - he has them too.  

But the Lord helps him in each and every one.

God even protects him from accidents.

Calamity will surely overtake the wicked; heavy penalties are meted out to those who hate the good.

But as for those who serve the Lord, He will redeem them; 

everyone who takes refuge in Him will be freely pardoned.

 Psalm 34 The Living Bible

Saturday in Ellen's Kitchen

Good Saturday to all of you. Today in my kitchen I wanted to share one of my favorite ways to make a meal. One pot meals are quick and economical and can be real tasty. The clean-up is simple, too. This week in preparation for my post today I made two one pot meals. One was a lasagna pot meal that I saw on My Mother's Apron Strings blog. With that idea tucked in my head I came up with this one pot chicken enchilada meal. Another great thing about this recipe using these ingredients is that it is Gluten Free!

 Ellen's Chicken Enchiladas One Pot Meal

Ingredients:

• 1 pound ground chicken
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon oregano leaves
• 1 - 7 oz. can of diced green chilies drained
• 1- 4 oz. can of diced jalapenos drained (optional) 
• 10 oz. package of Queso Fresco grated (Mexican cheese)
• 1 - 28oz. can of green enchilada sauce (mild)
• 1 - 15 ounce can of pinto beans drained.
• 10 count package of white or yellow corn tortillas sliced.
• 1 cup Mexican blend grated cheese

Method:

1. Use a stove top 4 quart or larger dutch oven to heat the oil.
2. Add the chicken, salt, pepper, onion powder, garlic powder, oregano, green chilies and jalapenos (if using).
3. Cook until the chicken is no longer pink.
4. Remove the chicken mixture to a plate.
5. Now it's time to layer the ingredients.
6. Add to the same dutch oven 1/3 of the enchilada sauce.
7. Place one third of the cut up corn tortillas evenly on top.
8. Put 1/2 the chicken mixture on top of tortillas.
9. Place 1/2 the queso cheese on top. 
10. Add all the beans on top of the queso.
11. Add another layer of the tortillas.
12. Add the second 1/2 of the queso cheese on top.
13. Add the next 1/3 of the sauce.
14. Add the second half of the chicken.
15. Place the last portion of tortillas on top of the chicken.
16. Pour the last 1/3 of the enchilada sauce on top.
17. Sprinkle the top with the Mexican blend grated cheese.
18. Cover and cook on medium low for up to 30 minutes. After about 15 minutes use a turner to gently slide down all around the edges to lift up the bottom portion so the bottom doesn't burn or stick.
19. After the 20-30 minutes of cooking take lid off and let it cook off some liquid for 5 minutes longer.

 You just want the ingredients to be heated through and for the cheese to melt nicely.
Serve with a salad or veggies.
This can serve 4 to 6 people.

 I didn't get photos of all the layers but these are the first layer and the middle layer and the last topping of the Mexican blend of cheese. The last photo shows the spatula going down the edges of the pan all around to lift the bottom layer gently.

My family really enjoyed this dish with the jalapenos but it did add some good kick to it so if your family is sensitive to spicy meals just delete the jalapenos. They also enjoyed tortilla chips on the side.

Maple Toast Egg Cups - Flashback Friday

For flashback Friday I'm bringing back these maple toast eggs, they are a nice change for breakfast, it's a one egg breakfast in a muffin cup.

• 6 bacon strips, diced, I used maple flavored bacon
• 1/4 cup maple syrup
• 1/8 cup butter
• 6 slices firm textured white bread, I used multigrain
• 6 eggs
• Salt and pepper to taste

1. In skillet cook bacon till crisp, place on paper towels to absorb grease, then dice and set aside.
2. In small saucepan heat syrup and butter until butter is melted.
3. Trim crusts from bread, flatten slices with a rolling pin.
4. Brush one side generously with syrup mixture and press each slice into a lightly greased muffin cup with syrup side down.
5. Divide diced bacon among muffin cups.
6. Carefully break one egg into each cup.
7. Sprinkle with salt and pepper.
8. Cover with foil.
9. Bake in a 400º oven for 18 to 20 minutes or until the eggs are done. I baked them for 22 minutes.
10. Serve immediately, I had a little syrup mixture leftover so I drizzled it over the eggs.

Onion Gravy

Here is a gravy that pairs perfectly with Salisbury steak, meatballs or schnitzel. And one can never go wrong by smothering mashed potatoes with a spoonful of onion gravy!  

• 2 medium onions, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 1/2 cups liquid (water, meat juice or broth)
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon black pepper 
• salt, to taste

1. Cook onion in oil in a heavy skillet over medium heat, until onion is softened and browned, about 10-15 minutes.
2. Add  minced garlic and saute for another minute or two.
3. Sprinkle flour over the onions and continue to cook, stirring, for several minutes.
4. Gradually stir in broth, Worcestershire sauce, and pepper. 
5. Simmer (stirring often) until gravy is slightly thickened.
6. Season with salt.

 

Mediterranean Pizza

Pizza is really just an experiment of combinations. I had a jar of roasted red and yellow peppers and a jar of marinaded artichokes that looked like a good start. I found some pitted Kalamata olives and feta in my refrigerator. The base for my experiment was a herb and Parmesan flavoured crust, spread with a garlic infused mayo. 

Let's begin with the crust. This recipe makes 2 12" pizza crusts. The dough can be made, risen once and then divided and remaining dough can stay in refrigerator well sealed for up to 5 days, or frozen for up to 6 weeks. To use from frozen, thaw in refrigerator. Allow cold dough to come to room temperature before using.

• 1 tablespoon active dry yeast (not instant)
• 1 cup warm water
• 1/2 teaspoon sugar
• 2 1/2 cups white flour
• 1/2 cup semolina flour
• 1 teaspoon salt
• 1 teaspoon Greek seasoning (I used a thyme based seasoning called Zatoun that I buy at Ten Thousand Villages)
• 3 tablespoons grated Parmesan cheese
• 3-4 tablespoons olive oil

1. Place warm water in a bowl. Stir in sugar and sprinkle with yeast. 
2. Allow to stand without stirring for 10 minutes.
3. While yeast is proofing, stir together flours, salt, seasoning and cheese. 
4. Stir yeast mixture and pour over dry ingredients, and add 3 tablespoons of the oil.
5. Stir until dough begins to come together. 
6. Using hands pull dough into ball, adding extra oil if needed.
7. Knead on a lightly floured board for about 3 minutes. Dough will be smooth and not sticky.
8. Place in a well grease bowl. Cover lightly and allow to rise for 45 minutes to and hour. 

Toppings: for one 12" pizza

• 1/3 cup mayonnaise 
• 1 large clove garlic, minced
• 1 tablespoon grated Parmesan cheese
• 1 1/2 cups grated mozzarella cheese
• 1 skinless boneless chicken breast grilled or baked and cut into thin strips 
• 3 slices bacon, fried and crumbled
• Kalamata olives
• 3/4 cup marinaded artichokes, drained and cut into bite size pieces
• 1/2 cup roasted yellow and or red roasted peppers, drained and cut into thin strips
• 1/2 cup crumbled feta cheese
• 2 tablespoons Parmesan cheese

1. Begin by grilling or baking chicken. ( I rubbed the chicken breast with a bit of olive oil and sprinkled it with Greek seasoning, then grilled it. 
2. Fry bacon, drain fat and crumble. 
3. Once dough has risen, punch it down and divide it in two. Take one portion and roll it out and place it on a sheet of parchment paper sprinkled with corn meal. This will give the crust a nice crunch.
4. Stir together mayonnaise, crushed garlic and Parmesan cheese. Spread over crust.
5. Top with mozzarella cheese.
6. Next place the cut up grilled chicken pieces, bacon. artichokes, roasted peppers, olives and top with remaining cheeses.
7. Heat pizza stone to 475º-500º and lay pizza on stone. We bake ours in our Big Green Egg grill at 500º, but this can be baked on a hot stone in oven as well. Baking time will be approximately 15-18 minutes. 

Salmon Quiche

This Salmon Quiche is great the day it is made and is just as tasty reheated in the oven the next day.

My mom in law makes this and I'm always happy to take home a few slices for our lunch the next day.  You can use your favourite pastry recipe or purchase unbaked frozen pie shells to put this together in minutes.

• 1 unbaked 10 inch pie shell
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 5 eggs
• 2 cups light cream
• 2 cups shredded Swiss or Gruyere Cheese
• 14 ounces / 398 ml canned salmon, drained and flaked
• 1/2 teaspoon salt
• 1 tablespoon minced fresh dill (optional)

1. Preheat oven to 425 F.
2. Line the unbaked frozen or fresh pie shell with heavy foil.  Bake for 10 minutes. Remove foil and set crust aside.
3. Fry onion in butter in a small fry pan. 
4. In a medium bowl,  beat together, eggs and light cream.  Add salt and fresh dill.
5. Place salmon evenly over the bottom of the baked pie shell.  Sprinkle with cheese.
6. Pour egg and cream mixture over salmon and cheese.
7. Reduce oven temperature to 375F and bake for 45 minutes or until knife comes out clean when tested in the center.  
8. To reheat the next day, place individual pieces of quiche on a baking sheet and warm in 350F oven for 20 minutes.  

Toasted Zucchini Snacks

Maybe it's your turn to take snacks to the office, you're planning appies for a dinner or have been asked to contribute food to a baby shower. These Zucchini toasts are quick and easy to prepare. You can use any type of tiny bread slices you like, prepare your topping ahead and quickly put them into the oven for 10 minutes just before serving.

Ingredients:

• 24 slices snack rye or pumpernickel bread (2"x 2") OR French baguette 
• 2 cups shredded zucchini (1 small zucchini)
• 3/4 tsp salt
• 1/2 cup mayonnaise
• 1/4 cup Parmesan cheese
• 1/2 cup shredded Monterrey cheese ( I like Habanero Heat or a sprinkle or chili flakes added)
• 1 garlic clove, crushed
• 1 tsp Worcestershire sauce
• 1/4 tsp Tabasco

Method:

1. Combine all topping ingredients.
2. Spread by rounded teaspoon on each slice of bread.
3. Bake at 375 for 10 - 12 minutes, until bubbly or starting to just starting to brown.( I like to bake these on convection) 

Bread for the Journey

This is one of my favorite songs we sing in church. It touches me in a special way every time we sing it, especially the chorus. We need to release everything to God and place our trust completely in him. When we feel there is no hope, no matter what we face, we have to let go and trust God.  Gott Kann. (God can)
If you haven't heard this song before go to u-tube and listen to these touching words.

"Trust In You" ..Lauren Daigle

Letting go of every single dream
I lay each one down at Your feet
Every moment of my wandering
Never changes what You see

I’ve tried to win this war I confess
My hands are weary I need Your rest
Mighty Warrior, King of the fight
No matter what I face, You’re by my side

When You don’t move the mountains I’m needing You to move
When You don’t part the waters I wish I could walk through
When You don’t give the answers as I cry out to You
I will trust, I will trust, I will trust in You!

Truth is, You know what tomorrow brings
There’s not a day ahead You have not seen
So, in all things be my life and breath
I want what You want Lord and nothing less

When You don’t move the mountains I’m needing You to move
When You don’t part the waters I wish I could walk through
When You don’t give the answers as I cry out to You
I will trust, I will trust, I will trust in You!

You are my strength and comfort
You are my steady hand
You are my firm foundation; the rock on which I stand

Your ways are always higher
Your plans are always good
There’s not a place where I’ll go, You’ve not already stood

When You don’t move the mountains I’m needing You to move
When You don’t part the waters I wish I could walk through
When You don’t give the answers as I cry out to You
I will trust, I will trust, I will trust in You!

I will trust in You!
I will trust in You!
I will trust in You!

Baked Chicken Ranch Roll Ups

I saw these chicken rolls using Pillsbury Crescent Refrigerator Dough Sheets and had to give them a try. I didn't realize that the Crescent dough was sold in sheets that aren't perforated. It makes this recipe a lot simpler as I purchased the basic crescent rolls and had to pinch all the perforations! Buy the sheets if you want to make this tasty dish.

Ingredients:

• 2 cups shredded baked chicken
• 1/2 cup Ranch dressing
• 3/4 cup shredded Italian blend cheese
• 1 can (8 oz.) Pillsbury Refrigerator Crescent Dough Sheets
• 2 tablespoons sliced green onions

Method:

1. Preheat oven to 400 degrees.
2. Prepare a 9 inch round pan with cooking spray.
3. Mix together the chicken, ranch dressing and cheese in a small bowl.
4. Unroll the dough sheet onto a large cutting board. 
5. Spread the chicken mixture evenly on top of the dough leaving one inch at one end of the long side uncovered.
6. Roll the dough with the filling carefully toward the uncovered edge.
7. Pinch the seam when you have it rolled.
8. With a sharp knife cut 8 equal parts.
9. Place the 8 rolls carefully into the prepared pan.
10. Bake for 18-22 minutes until the the dough is golden brown.
11. Cool in pan for a few minutes.
12. Top with the green onions and serve with side of your choice.
13. Serves 4 people.

Beet and Pineapple Salad with Pistachios

We recently had a salad similar to this at a restaurant.

The combination of flavours was unusual I thought, and made for a bright and delicious salad.

I tried out my version at our Mennonite Girls' Christmas party and got their approval 

so here it is.

A few things to note before making the salad:

- I've not included amounts for the ingredients as it will depend on the number of people you are serving. 

-  I like to plate this salad rather than serving it in a salad bowl because the beets will discolour the pineapple..

- You'll want the beet and pineapple pieces roughly the same size so if your beets are large, cut each slice into 4 and cut the pineapple pieces into quarters as well.

- The dressing can be changed up depending on what kind of balsamic vinegar you have on hand.

Champagne* Dressing

• 3 tablespoon Champagne* vinegar - * I have also used a grapefruit balsamic vinegar but any good white balsamic will do
• 1 tablespoon finely chopped shallots
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• salt and freshly ground pepper to taste1/4 cup olive oil or avocado oil

• Roasted or boiled beets  sliced 1/2" thick. 
• fresh pineapple, rind and core removed sliced 1/2 " thick
• Spinach 
• Arugula
• chopped pistachios
• a mild, soft goat cheese

1. Mix dressing before making salad. Set aside.
2. Combine vinegar, shallots, mustard, honey and seasonings in a salad dressing shaker or a small bowl.  Shake or use a whisk to blend well. 
3. Slowly add oil, shaking/whisking after each addition until the oil is emulsified and the dressing is cloudy.
4. Arrange salad on individual plates:
5. Mix baby spinach and arugula making a bed of greens.
6. Alternately lay pineapple and beet pieces in a circle on the greens.
7. Place a small scoop of goat cheese in the center of each plate and sprinkle with pistachios
8. Drizzle dressing over each salad and serve.